Green Lentils
Whole green lentils processed with the seed coat intact, holding their shape in the pot and rich in dietary fibre.
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23 pulse and grain lines including chickpeas, red and green lentils, beans, bulgur and rice, sieved, de-stoned and colour sorted for bulk shipment.
The pulses category consists of 23 products: 8 mm and 12 mm chickpeas, red split and red football lentils, green and yellow lentils, dermason and bush beans, borlotti, red and black beans, mung beans, black-eyed peas, broad beans, coarse and fine bulgur grades, freekeh, hulled wheat, baldo rice and corn. Chickpeas come from our own 2,500 hectares of plantations, and the remaining lines are sourced from harvest areas across the region.
Every lot passes through sieving, de-stoning and optical colour sorting, with moisture and purity checks covered by ISO 22000 and HACCP. Our group produces 6,000 tonnes of agricultural products a year and ships truckloads and containers every month. Contact us for retail packs or bulk loading.
Black Beans
Glossy black-skinned beans with a creamy white interior, a staple pulse across Latin American and global kitchens.
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Yellow Lentils
Golden hulled and split lentils, quick to cook and naturally thickening the dish as they break down in the pot.
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Medium Bulgur for Rice
Medium-cut bulgur made from parboiled and dried durum wheat, cooking up light and separate for a classic pilaf.
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Coarse Bulgur for Rice
A coarse-cut bulgur that stays firm through cooking, made for pilafs where every grain is meant to stand apart.
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Bulgur for Rice
Classic pilaf-grade bulgur made from parboiled, dried and cracked durum wheat, an everyday staple for the table.
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Sweetcorn
Golden dried corn kernels, shelled, cleaned and size-graded for boiling, soup production and snack processing lines.
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Mas Beans
Small green mung beans that cook quickly without pre-soaking and are equally suited to sprouting or slow-simmered stews.
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Bulgur for Making Meatballs
A fine-cut bulgur that swells quickly and kneads into a workable dough, the working base of traditional kibbeh and çiğ köfte.
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Red Leaf Lentils
A flat, thinly split red lentil that breaks down fast in the pot, giving soups and purées a smooth, velvety body.
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Red Football Lentils
Hulled but unsplit red lentils that keep their round shape and hold together far longer than split grades in cooking.
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Red Beans
Large dark red kidney beans that soften over a long simmer while keeping every seed whole and firm on the plate.
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